I didn’t like coconut for a very long time. I don’t think I started liking it until I realized that coconut milk was a staple in most of the lentil dishes that I enjoy. I also figured out that it tastes really good with fruit.

For this bowl, I combined coconut milk with rolled oats and topped the oatmeal with bananas sautéed in coconut oil. The best part about the dish (besides how it tastes) is the way the bananas smell when they’re frying in coconut oil. It’s like getting a quick, (semi) cheap tropical vacation.

I topped the bowl with some almond butter, blueberries, hemp hearts, and shredded coconut. Feel free to omit any of these ingredients but I think they all bring something to the table. The blueberries balance out the sweet coconut and add some tartness, the almond butter brings more texture, and the hemp hearts look really pretty sprinkled on top. Everything serves its purpose.

Here’s a song that reminds me of this porridge. It’s also good for times when you’re lost in the woods for two hours and you aren’t sure that you’ll find your way out. More on that on my Instagram page.

Coconut Porridge with Sautéed Bananas and Blueberries (from me, to you)

Ingredients

1 cup lowfat coconut milk
1/2 cup rolled oats
1-2 Tbsp coconut oil, for frying
banana slices
blueberries, shredded coconut, ground cinnamon, almond butter, hemp hearts for topping

Directions

Bring the coconut milk and rolled oats to a boil in a medium saucepan. Reduce heat to low and simmer the mixture until thickened.

Meanwhile, make the banana. Heat the coconut oil over medium heat in a skillet. Add the banana slices and sauté until golden brown on one side. Flip and cook to the same color/consistency on the other side. Remove the slices and let them cool slightly.

Assemble your bowl. Place the porridge on the bottom and top with banana, blueberries, shredded coconut, hemp hearts, a dollop of almond butter, and a sprinkle of ground cinnamon. Enjoy!